Mushroom & Spinach Risotto
Our Chef's last meal, but really! It's everything you want out of a risotto, slow cooked creamy Arborio rice, its perfection in every bite. The mushrooms and spinach bring this dish to even the next level!
Ingredients
Arborio Rice, Heavy Cream, White Wine, Mushrooms, Yellow Onions, Parmesan Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Potato Starch Added to Prevent Caking), Spinach, Butter, Olive Oil, Chicken Base (Chicken Broth, Salt, Sugar, Yeast Extract, Chicken Fat, Corn Starch, Citric Acid, Natural Flavor), Garlic, Kosher Salt (Salt, Yellow Prussiate of Soda), & Black Pepper.
Reheating Instructions
For best results thaw in the fridge 24 hours before reheating.
Remove the plastic film before reheating.
Oven: Bake in the oven at 350˚F, covered with tin foil, for 15-20 minutes (25 minutes if frozen) or until warmed throughout.
Microwave: Cover with a damp paper towel and heat 2-3 minutes or until warmed in the center. If frozen start on Defrost for 2 minutes then heat in 30-45 second increments until warmed throughout.
Heat until the internal temperature reaches 165˚F.
Thaw times and reheating times may vary.
Allergy Information
Contains: Dairy. Made in a facility that processes Soy, Peanuts, & Tree Nut products.